Is Amontillado the Same as Sherry?
When discussing Amontillado, it is important to understand its relationship to sherry. Amontillado is a type of sherry, but not all sherries are Amontillado. Sherry is a fortified wine produced in the Jerez region of Spain, and it is known for its wide range of styles and flavors. Amontillado is one of these styles, and it is considered to be one of the most unique and complex variations of sherry.
To fully grasp the distinction between Amontillado and other sherries, it is crucial to delve into the production process. Amontillado is made from the complete fermentation of palomino grape must, which is the freshly pressed juice of the grapes. This fermentation process sets it apart from other sherries, as it undergoes a fusion of two different types of ageing processes: biological and oxidative.
The initial stage of Amontillado's production involves a biological ageing process. The wine is fortified and placed in barrels, where a layer of yeast known as flor forms on top. This layer of flor protects the wine from oxidation and imparts unique flavors and aromas. The flor also helps to reduce the alcohol content and contributes to the development of Amontillado's distinctive nutty and yeasty characteristics.
After a period of biological ageing, some barrels of sherry may not develop a thick enough layer of flor to continue the process. These barrels are then subjected to oxidative ageing, which exposes the wine to air. This exposure to oxygen leads to a different set of chemical reactions, resulting in a darker color and more intense flavors. This transitional stage between biological and oxidative ageing is where Amontillado is born.
The resulting Amontillado is a complex and fascinating wine. It possesses the nutty and yeasty characteristics of biological ageing, combined with the deeper flavors and aromas of oxidative ageing. The combination of these two ageing processes gives Amontillado a unique profile that sets it apart from other sherries.
As a sommelier and brewer, I have had the pleasure of tasting various Amontillados and exploring their nuances. I have found that each bottle offers a different experience, with subtle variations in flavors and aromas. Some Amontillados may lean more towards the nutty and yeasty side, while others may showcase bolder oxidative characteristics. This diversity is what makes Amontillado such an intriguing and sought-after wine.
While Amontillado is indeed a type of sherry, it is not synonymous with all sherries. It is a distinctive style produced through a fusion of biological and oxidative ageing processes. The result is a wine that offers a complex and exceptional tasting experience. So, the next time you come across a bottle of Amontillado, I encourage you to savor its unique qualities and appreciate the craftsmanship that goes into its production.